Alright, my friend, let’s talk about this super easy red lentil curry, also known as the one-pot, no-fuss meal that’ll make you question why you ever spent money on takeout. If you dig dishes that fill your kitchen with the warm scent of garam masala and fresh ginger, you’re gonna LOVE this one.
It’s vegan (but don’t worry, it’s still rich and satisfying), and it’s budget-friendly! And best of all? It’s basically impossible to mess up.
Why This Recipe Works
- It’s fast & it’s easy: 40 minutes from start to finish, and most of that is just letting it simmer.
- One-pot wonder: Less dishwashing = more time for eating.
- Creamy texture: Thanks to full-fat coconut milk, this curry is silky smooth without needing any dairy.
- Customizable spice level: Love heat? Toss in red pepper flakes or a chopped serrano pepper. Keeping it mild? That’s okay too!
- Great for meal prep: Stores like a dream in an airtight container and somehow tastes even better the next day. (How does it DO that?)
- Pairs with everything: Whether you’re into brown rice, white rice, or vegan naan, it works!
And the Ingredients Have Health Benefits!
Because food should taste good and do good things for your body.
- Red lentils: These little guys cook fast and give the curry a rich, creamy consistency without needing to blend anything. Plus, they’re loaded with protein and fiber.
- Fresh ginger: Gives your dish a spicy, aromatic kick and helps with digestion.
- Turmeric powder: Anti-inflammatory and adds a beautiful golden hue.
- Curry powder & Garam Masala: Packed with antioxidants and anti-inflammatory compounds, these spice blends may also help support digestion, boost metabolism, and even improve heart health.
- Tomato paste & diced tomato: Rich in lycopene, a powerful antioxidant that supports heart health, reduces inflammation, and may lower the risk of certain cancers. Also a great source of vitamin C and potassium.
- Vegetable broth: Full of minerals like potassium and magnesium, it helps with digestion, supports immune function, and provides a nutrient-rich base without the excess calories.
Ingredients
- 2 Tbsp Olive oil or Coconut oil
- ½ Red onion, finely chopped
- 2 Tbsp Fresh ginger, grated
- 3 cloves Garlic, crushed
- 1 cup Red lentils
- 1 tsp Ground Coriander
- ½ tsp Ground cumin
- 1 tsp Garam masala
- 1 tsp Turmeric powder
- 2 Bay leaves
- 2 Cloves
- 2 Star Anise
- 3 Cardamom Pods
- ½ tin Diced Tomato
- 1 can (14 oz) Full-fat coconut milk
- 1 ½ cups Vegetable broth
Substitutions & Variations
- Lentils: If you’re out of red lentils, you can swap them for brown lentils or green lentils, but just know that they take longer to cook and won’t break down as much.
- Spices: No garam masala? Try a mix of curry powder, ground cumin, and a pinch of cayenne pepper.
- Heat level: Like it spicier? Add extra red chili flakes or a chopped green chiles.
How to Make This Vegan Red Lentil Curry Recipe
Step 1: Sauté the Aromatics
Heat the olive oil (or coconut oil) in a deep skillet or dutch oven over medium-high heat. Toss in the red onion, fresh ginger, and garlic. Sauté until the onion gets all soft and golden, Your kitchen should smell amazing right about now.
Step 2: Add the Spices and Lentils
Stir in the ground cumin, garam masala, turmeric powder, and curry powder. Let them toast for a minute to wake up all those warm spices. Add the red lentils, diced tomato, full-fat coconut milk, and vegetable broth. Stir well.
Step 3: Simmer to Perfection
Reduce to medium heat and let everything simmer for about 30 minutes. Stir occasionally to make sure the lentils don’t stick to the bottom of the pot. If it’s getting too thick, add more cups of water a little at a time.
Step 4: Final Touches
Once the lentils have broken down into a thick soup, fish out the bay leaves, cloves, star anise, and cardamom pods (unless you enjoy surprise bites of whole spices). Squeeze in some lime juice or lemon juice for brightness.
Step 5: Serve & Enjoy!
Spoon over basmati rice or scoop up with warm naan bread. Sprinkle with fresh cilantro for extra freshness.
Tips for the Best Red Lentil Coconut Curry
- Toast your spices – Always let them hit the heat before adding liquid. This intensifies their flavor.
- Don’t rush the simmer – Letting the lentils break down properly is the key to that dreamy creamy texture.
- Storing leftovers – Keep in an airtight container in the fridge for up to 5 days, or freeze for longer.
- Make larger portions – This curry is even better the next day, so meal prep a double batch.
FAQ
What can I serve this with?
This curry is perfect with brown rice, white rice, or vegan naan. Want to bulk it up? Add extra veggies like bell peppers or leafy greens.
Can I use a different type of lentil?
You can, but it’ll change the texture. Whole lentils like brown lentils or green lentils won’t break down as much, so expect a chunkier curry.
How spicy is this?
Totally up to you! Keep it mild or crank up the heat with red chili flakes, chili powder, or cayenne pepper.
Can I use light coconut milk?
You can, but you’ll lose that creamy coconut richness. If you do, consider blending part of the curry for a smooth soup consistency.
Let’s Curry It Up!
This Indian-inspired red lentil recipe is easy, cozy, and packed with flavor. If you love Indian curries but don’t feel like spending a long time in the kitchen, this is the perfect dish for you. Try it out, and let me know how it goes!
Do you enjoy Indian curries? What about Thai curries? What is your favorite curry? Let us know in the comments below!
![Red Lentil Curry close up](https://steamykitchen.com/wp-content/uploads/2025/01/Red_Lentil_Curry_Feature_3-300x300.jpg)
Easy Red Lentil Curry
Ingredients
- 2 tbsp olive oil or coconut oil
- ½ onion finely chopped
- 2 tbsp fresh ginger grated
- 3 garlic cloves crushed
- 1 cup red lentils
- 1 tsp ground coriander
- ½ tsp Garam Masala
- 1 tsp turmeric
- 2 bay leaves
- 2 cloves
- 1 star anise
- 2 cardamom pods
- ½ can diced tomato about 7 oz
- 1 can coconut milk 14 oz
- 1½ cup vegetable stock
Instructions
- Heat the oil over a medium to high heat then add in the onions, ginger, and garlic. Sauté until the onion turns translucent and fragrant.
- Add the spices, lentils, diced tomato, coconut milk, and water. Stir it all together and then cover and let it simmer for 30 minutes.
- Stir the pot occasionally to make sure there is enough liquid and add in a little water at a time if the dahl needs it. The consistency should be like a thick soup when it is ready and the lentils broken down.
- Scoop out the bay leaves, cloves, star anise, and cardamom pods before serving with rice.
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